Vegetable Pasta – gluten free, Low FODMAP

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This recipe is a light roasted vegetable pasta sauce for use with gluten-free pasta. It is a great recipe for a warm summers day to eat alfresco.

Ingredients

1 tablespoon of garlic flavoured olive oil

1 teaspoon of cinnamon

1/2 lemon

1/2 aubergine

1 courgette

2 orange peppers

100 g black olives

Grated parmesan (vegetarian or vegan)

Method

Mix the oil, cinnamon and juice from the lemon and season with salt and pepper.

Chop the courgette and aubergine and then roast.

Roast the peppers separately, remove skin and blend till smooth

Add the roasted vegetables to the peppers and chop, add the olives.

Add to cooked warm gluten-free pasta and serve.

Sprinkle with parmesan cheese.

Updated 22.11.14

 

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4 thoughts on “Vegetable Pasta – gluten free, Low FODMAP

  1. Yum, that salad looks marvelous and I am going to try it. Quinoa is quite high calorie…so I like to add some low cal veggies. My challenge is my weight. It is a work in progress.

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